Directions

Make basting liquid: Combine 1 cup chicken broth, the butter, 1/2 teaspoon salt, 1/2 teaspoon pepper, thyme sprigs, rosemary, and bay leaf in a small saucepan over medium heat. Once the butter melts, reduce the heat to low and keep the mixture warm.

Prepare the turkey: Preheat oven to 325 degrees F. Season the turkey cavity and skin with 1 teaspoon salt and 1/2 teaspoon pepper. Truss the turkey and place breast side up in a roasting pan fitted with a wire rack. Arrange the carrots and onions around the bottom of the pan, place in the oven, and roast for 30 minutes. Baste the turkey with the basting liquid, covering all surfaces. Continue to roast, basting every 30 minutes, until a thermometer inserted into the thigh meat reads 175 degrees F -- about 3 hours. Remove the turkey from oven, reserve pan drippings, and let rest 30 minutes before carving.

Make the gravy: Pour the drippings and solids from the roasting pan into a measuring cup. Skim off any fat, reserving 2 tablespoons. Return the drippings and the solids to the pan and place over medium-high heat. Stirring constantly, add the red wine and cook until any bits of vegetable or meat are loosened from the bottom of the pan -- about 2 minutes. Strain, discard solids, and set aside. Heat the reserved fat in a large saucepan set over medium-high heat and sauté the mushrooms until cooked through -- about 8 minutes. Add the strained drippings, 1 1/2 cups of chicken broth, 1 teaspoon thyme, sage, remaining salt, and pepper. Cook over medium heat until slightly reduced -- about 10 minutes. Combine the remaining chicken broth and cornstarch in a small bowl and stir until the cornstarch is dissolved. Stir the cornstarch mixture into the gravy and continue to cook until slightly thickened -- about 2 minutes. Stir in the fresh lemon juice and serve warm.